Cook Time: 40 mins
What you need
- 250g/9oz Odlums Self Raising Flour
- 225g/8oz Butter (at room temperature)
- 225g/8oz Caster Sugar
- 4 Eggs
- 4 tablespoons Irish Cream Liqueur
Filling
- 170ml Carton Fresh Cream (whipped)
- 2 tablespoons Irish Cream Liqueur
- 225g/8oz Fresh Strawberries (cleaned, hulled and halved)
- Decoration
- Icing Sugar for Dusting top.
Recipe Steps
- Grease and base line two 20cms/8″ sandwich tins.
- Pre-heat oven to 180°C/350°F/Gas 4.
- Put the butter and sugar into a bowl and beat until light and creamy.
- Beat in the eggs one at a time with a tablespoon of the flour.
- Finally, add the remaining flour and Baileys and gently mix until well blended.
- Divide the mixture between the two tins, level the tops with the back of a spoon.
- Bake in a central oven position for about 40 mins until risen and firm to the touch when gently touched.
- Remove from oven and turn cakes onto a wire tray to cool.
- When cold, fold Baileys into whipped cream. Spread cream on both cakes and place the strawberries on one cake and top with the other half.
- Dust top of cake with icing sugar.
